CHICKEN, PASTA AND GRAPE SALAD
A recipe I found in a Pillsbury cookbook. Very nice for a small gathering or for making a big batch for a luncheon. I am always asked for the recipe. I have never added the snow pea pods, can't find them in my grocery store, but I am sure they would be great. Serve on a bed of lettuce for a pretty presentation.
Provided by Jenny Frenny
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
- In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
- Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
PASTA SALAD WITH CHICKEN AND GRAPES
You can use cooked diced ham in place of the chicken, please don't omit the grapes, they really make this salad, but add them in just before serving so they will retain their crunch. Plan ahead this salad needs to chill for a minimum of 8 hours or 24 hours. Please adjust all amounts to suit taste, if you are a dill-lover then increase the amount, this can easily be doubled, I sometimes add in 1/4 cup grated Parmesan cheese into the dressing but that is optional ;-)
Provided by Kittencalrecipezazz
Categories Kid Friendly
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
- Place the drained pasta in a large bowl.
- Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
- In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
- Season with black pepper to taste.
- Cover and chill for a minimum of 8 hours or 24 hours.
- When ready to serve mix in the grapes.
- Delicious!
Nutrition Facts : Calories 494, Fat 29.6, SaturatedFat 13.3, Cholesterol 107.1, Sodium 467.1, Carbohydrate 32.6, Fiber 1.4, Sugar 12.1, Protein 25.2
CHICKEN SALAD WITH GRAPES AND PECANS
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all salad ingredients in bowl and mix well.
- This works great with rotisserie chicken from the deli counter!
PASTA SALAD WITH CHICKEN AND VEGETABLES
Make and share this Pasta Salad With Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
- Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
- Make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
- Cut the zucchini, carrots, celery, and red pepper in julienne strips.
- Cut any long green beans into pieces about as long as the vegetables.
- Blanch each vegetable in an abundant amount of boiling salted water until tender.
- Remove each vegetable with a slotted spoon and place in a colander.
- Refresh under cold running water.
- Cut the cooled chicken into julienne strips.
- Cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
- Scatter the capers over the top; garnish with rosemary sprigs.
- Serve room temperature or chilled.
Nutrition Facts : Calories 552.7, Fat 32, SaturatedFat 5, Cholesterol 23.2, Sodium 109.4, Carbohydrate 55.8, Fiber 10.2, Sugar 5.1, Protein 14.3
COMPANY CHICKEN PASTA SALAD WITH GRAPES
This is a special treat to fix for your guests. Enjoy it with some hot garlic bread, if desired.
Provided by MARBALET
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
- In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
- Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.9 g, Cholesterol 79.1 mg, Fat 20.2 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 4.1 g, Sodium 156.9 mg, Sugar 9.7 g
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
CHICKEN PASTA SALAD
My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.
Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN & PASTA SALAD
For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
- Cook the pasta following pack instructions. Drain and set aside.
- Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
- Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.
Nutrition Facts : Calories 470 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.26 milligram of sodium
QUICK AND EASY GARDEN CHICKEN PASTA SALAD
An extremely easy pasta salad from Kraft Foods. You can substitute or add any other ingredients you like. I sometimes add cubed mozzarella, Parmesan and fresh chicken. I'm making it today with cheese tortellini. This is my potluck "staple" in the summertime. Time does not include chill time.
Provided by HEP MEP
Categories Chicken Breast
Time 20m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients and refrigerate.
- Can be made up to 2 days ahead.
- Serve chilled or at room temperature.
- Can be easily doubled.
Nutrition Facts : Calories 336.7, Fat 20.6, SaturatedFat 3.3, Cholesterol 24, Sodium 362.5, Carbohydrate 27, Fiber 1.4, Sugar 2.5, Protein 10.2
CHICKEN CLUB PASTA SALAD
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Provided by Lane J
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
- Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 47.9 mg, Fat 30.1 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 8.1 g, Sodium 723 mg, Sugar 5.2 g
GRILLED CHICKEN, VEGGIE AND PASTA SALAD
Here's a spicy, simple pasta salad tossed with veggies and tender, spiced grilled chicken. And it serves 6 in under 30 minutes!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Rub chicken with Dry Rub; grill 6 to 8 min. on each side or until done (165ºF). Cool completely.
- Cut chicken into bite-size pieces; place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
PASTA SALAD WITH CHICKEN AND ARTICHOKES
Make and share this Pasta Salad with Chicken and Artichokes recipe from Food.com.
Provided by Shawnee TX
Categories Chicken
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
- Drain well and rinse with cold water.
- Shake out excess water and toss pasta with oil.
- Combine mayonnaise, lemon juice, parsley and basil.
- Place pasta in large bowl.
- Add mayonnaise mixture, chicken, artichokes and tabasco.
- Toss well.
- Garnish with almonds.
- For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
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